SIST ISO 959-1:2026

• Abstract:

  This document specifies requirements for black pepper (Piper nigrum L.) (see ISO 676), whole or ground at the following commercial stages: ; non-processed black pepper (NP) or semi-processed black pepper (SP); ; processed black pepper (P), which can, in certain cases, be re-sold directly to the consumers. ; This document does not apply to black pepper categories called “light”. ; NOTE Specifications for white pepper are given in ISO 959-2. ; Recommendations relating to storage and transport conditions are given in Annex C. ; Information regarding the microscopic structure of the pepper berry is given in Annex D.

• Status: Published
• Publication Date: 05-Oct-2026
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 6060 - National Implementation/Publication (Adopted Project)
• Start Date: 06-Oct-2026
• Due Date: 11-Dec-2026
• Completion Date: 06-Oct-2026
• Ref Project: ISO 959-1:2026 - Pepper (Piper nigrum L.), whole or ground — Specification — Part 1: Black pepper

• Replaces: SIST ISO 959-1:2001 - Pepper (Piper nigrum L.), whole or ground -- Specification -- Part 1: Black pepper
• Effective Date: 01-Nov-2026

SIST ISO 959-1:2026 is the Slovenian adoption of ISO 959-1:2026 from ISO. It specifies requirements for black pepper (Piper nigrum L.), whole or ground, for use by producers, traders, laboratories and buyers who need a common basis for grading, testing, packing and marking.

What does SIST ISO 959-1:2026 specify?

SIST ISO 959-1:2026 specifies requirements for black pepper at the commercial stages NP, SP and P. It covers whole and ground black pepper, and it excludes the black pepper categories called “light”.

The document is organized into scope, normative references, terms and definitions, description, requirements, sampling, test methods, and packing and marking. It also has two normative annexes for test methods and two informative annexes for handling and microscopic identification.

Annex	What it covers
Annex A	Determination of the percentage of light berries in black pepper
Annex B	Determination of apparent bulk density in whole black pepper
Annex C	Recommendations for storage and transport
Annex D	Microscopic section of pepper berry (Piper nigrum L.)

What are the key requirements of SIST ISO 959-1:2026?

SIST ISO 959-1:2026 sets quality requirements for odour and flavour, cleanliness, physical condition and chemical composition. In practice, this gives a buyer or laboratory a single framework for deciding whether a lot matches the specification.

Product character and cleanliness

Clause 5.1 requires ground black pepper to have the characteristic odour and flavour of black pepper, with no foreign odours or flavours. Clause 5.2 requires black pepper to be free from mould and living insects, and practically free from dead insects, insect fragments and rodent contamination visible to the naked eye or under limited magnification. For ground black pepper, impurities are checked with the method in ISO 1208, so the inspection is tied to a named laboratory method.

Whole pepper physical characteristics

Clause 5.3 uses Table 1 for whole black pepper. It sets limits for extraneous matter, light berries, pinheads or broken berries, and apparent bulk density, with different requirements for NP/SP and P. This matters because whole pepper is graded not only by cleanliness but also by how uniform and dense the lot is.

Annex A is the reference method for light berries, and Annex B is the reference method for apparent bulk density. If a quality report refers to this standard, these are the methods that support the physical grading.

Chemical characteristics

Clause 5.4 uses Table 2 for moisture content, total ash, non-volatile ether extract, volatile oils and piperine content for black pepper, whole or ground. It also adds acid-insoluble ash and crude fibre limits for ground black pepper. The volatile oil content should be determined immediately after grinding, which is important for preserving the result that best reflects the sample at test time.

Sampling, test preparation, packing and marking

Clause 6 requires sampling according to ISO 948. Whole black pepper samples are ground so that all material passes through a 1 mm sieve before chemical testing. Clause 7 then links conformity testing back to the methods named in the tables.

Clause 8 requires clean, sound, dry packaging that protects the product from moisture ingress and loss of volatile matter. Marking includes the product name, manufacturer or packer, batch code, net mass, commercial stage, producing country, destination, buyer-requested information, best before date and a reference to ISO 959-1.

What terms does SIST ISO 959-1:2026 define?

• Black pepper - the dried berry of Piper nigrum L. with an unbroken pericarp; when the term is used alone, it applies to both whole and ground product.
• NP - non-processed black pepper that has not been cleared, prepared or graded by the producing country before export.
• SP - semi-processed black pepper that has had partial cleaning but has not been prepared or graded by the producing country before export.
• P - processed black pepper that has been cleaned, prepared or graded by the producing country before export.
• Ground black pepper - black pepper obtained by grinding without adding additives; the standard notes that this is often commercially called “grey pepper”.
• Light berry - a berry that looks normally developed but has no kernel.
• Pinhead - a very small berry that has not developed.
• Extraneous matter - anything other than black pepper, whether vegetable or mineral in origin.

Who uses SIST ISO 959-1:2026?

SIST ISO 959-1:2026 is used by pepper processors, exporters, importers, wholesalers and retail buyers who need to classify black pepper by commercial stage. It is also used by quality control and laboratory staff who sample, test and report on contamination, physical properties and chemical characteristics.

Storage and logistics teams use it alongside the handling advice in Annex C, especially when protecting pepper from moisture, heat, odours and contamination during warehousing and transport. Microscopy and inspection staff can use Annex D when checking the berry structure or supporting identification work.

What changed in SIST ISO 959-1:2026 from the previous edition?

SIST ISO 959-1:2026 replaces SIST ISO 959-1:2001. ISO states that this third edition is technically revised, with updated normative references and the addition of the best before date in the marking requirements.

Which standards are used with SIST ISO 959-1:2026?

SIST ISO 959-1:2026 refers to ISO 948 for sampling and to ISO 1208 for impurities in ground black pepper. It also relies on ISO 927, ISO 928, ISO 930, ISO 939, ISO 1108, ISO 5498, ISO 5564 and ISO 6571 for the named determinations in Table 1 and Table 2.

ISO 676 is cited in the scope for botanical nomenclature, and ISO 959-2 is identified as the specification for white pepper. Together, these give readers the companion standards they need when they work across pepper types or need the botanical naming basis.

What does the SIST ISO 959-1:2026 document contain?

SIST ISO 959-1:2026 contains specification clauses plus two normative annexes with reference test methods. Annex A gives a procedure for separating and weighing light berries, and Annex B gives the reference method for measuring apparent bulk density in whole black pepper.

The document also contains an apparatus description, a repeatability rule and a test report list in Annex B. Annex C provides storage and transport recommendations, while Annex D gives a labelled microscopic section of the pepper berry for identification and technical reference.

SLOVENSKI STANDARD
01-november-2026
Nadomešča:
SIST ISO 959-1:2001
Poper (Piper nigrum L.), v zrnu ali mleti - Specifikacija - 1. del: Črni poper (ISO 959-
1:2026)
Pepper (Piper nigrum L.), whole or ground — Specification — Part 1: Black pepper (ISO
959-1:2026)
Poivre (Piper nigrum L.), entier ou en poudre — Spécifications — Partie 1: Poivre noir
(ISO 959-1:2026)
Ta slovenski standard je istoveten z: ISO 959-1:2026
ICS:
67.220.10 Začimbe Spices and condiments
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

International
Standard
ISO 959-1
Third edition
Pepper (Piper nigrum L.), whole or
2026-05
ground — Specification —
Part 1:
Black pepper
Poivre (Piper nigrum L.), entier ou en poudre — Spécifications —
Partie 1: Poivre noir
Reference number
© ISO 2026
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: [phone]
Email: [e-mail]
Website: www.iso.org
Published in Switzerland
ii
Contents  Page
Foreword .iv
1 Scope . 1
2  Normative references . 1
3  Terms and definitions . 1
4  Description . . 2
5  Requirements . 3
5.1 Odour and flavour .3
5.2 Freedom from mould, insects, etc. .3
5.3 Physical characteristics .3
5.4 Chemical characteristics .3
6  Sampling . 4
7  Test methods . 4
8  Packing and marking . 4
8.1 Packing .4
8.2 Marking .4
Annex A (normative) Determination of the percentage of light berries in black pepper . 6
Annex B (normative) Determination of apparent bulk density in whole black pepper . 7
Annex C (informative) Recommendations for storage and transport .10
Annex D (informative) Microscopic section of pepper berry (Piper nigrum L.) .11
Bibliography .12

iii
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out through
ISO technical committees. Each member body interested in a subject for which a technical committee
has been established has the right to be represented on that committee. International organizations,
governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely
with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are described
in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the different types
of ISO document should be noted. This document was drafted in accordance with the editorial rules of the
ISO/IEC Directives, Part 2 (see www.iso.org/directives).
ISO draws attention to the possibility that the implementation of this document may involve the use of (a)
patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed patent
rights in respect thereof. As of the date of publication of this document, ISO had not received notice of (a)
patent(s) which may be required to implement this document. However, implementers are cautioned that
this may not represent the latest information, which may be obtained from the patent database available at
www.iso.org/patents. ISO shall not be held responsible for identifying any or all such patent rights.
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and expressions
related to conformity assessment, as well as information about ISO’s adherence to the World Trade
Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 7, Spices,
culinary herbs and condiments.
This third edition cancels and replaces the second edition (ISO 959-1:1998), which has been technically
revised.
The main changes are as follows:
— the normative references have been updated;
— the “best before date” has been added in 8.2.
A list of all parts in the ISO 959 series can be found on the ISO website.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html.

iv
International Standard ISO 959-1:2026(en)
Pepper (Piper nigrum L.), whole or ground — Specification —
Part 1:
Black pepper
1 Scope
This document specifies requirements for black pepper (Piper nigrum L.) (see ISO 676), whole or ground at
the following commercial stages:
a) non-processed black pepper (NP) or semi-processed black pepper (SP);
b) processed black pepper (P), which can, in certain cases, be re-sold directly to the consumers.
This document does not apply to black pepper categories called “light”.
NOTE Specifications for white pepper are given in ISO 959-2.
Recommendations relating to storage and transport conditions are given in Annex C.
Information regarding the microscopic structure of the pepper berry is given in Annex D.
2  Normative references
The following documents are referred to in the text in such a way that some or all of their content constitutes
requirements of this document. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.
ISO 927, Spices and condiments — Determination of extraneous matter and foreign matter content
ISO 928, Spices and condiments — Determination of total ash
ISO 930, Spices and condiments — Determination of acid-insoluble ash
ISO 939, Spices and condiments — Determination of moisture content
ISO 948, Spices and condiments — Sampling
ISO 1108, Spices and condiments — Determination of non-volatile ether extract
ISO 1208, Spices and condiments — Determination of filth
ISO 5498, Agricultural food products — Determination of crude fibre content — General method
ISO 5564, Black pepper and white pepper, whole or ground — Determination of piperine content —
Spectrophotometric method
ISO 6571, Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)
3  Terms and definitions
For the purposes of this document, the following terms and definitions apply.

ISO and IEC maintain terminology databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at https:// www .electropedia .org/
3.1
black pepper
dried berry of Piper nigrum L. that has an unbroken pericarp
Note 1 to entry: When the term “black pepper” is used alone, it means that the specification applies to both types
described, without distinction.
3.2
non-processed black pepper
NP
black pepper (3.1) that has not undergone any clearing, preparation or grading by the producing country
before being exported
3.3
semi-processed black pepper
SP
black pepper (3.1) that has undergone partial cleaning but without preparation or grading by the producing
country before being exported
3.4
processed black pepper
P
black pepper (3.1) that has been processed (cleaning, preparation, grading, etc.) by the producing country
before being exported
3.5
ground black pepper
pepper obtained by grinding black pepper (3.1) without adding any additives to the pepper
Note 1 to entry: Black pepper often commercially addressed as “grey pepper”.
3.6
light berry
berry that has reached an apparently normal stage of development but the kernel does not exist
3.7
pinhead
berry of very small size that has not developed
3.8
broken berry
berry that has been
...

International
Standard
ISO 959-1
Third edition
Pepper (Piper nigrum L.), whole or
2026-05
ground — Specification —
Part 1:
Black pepper
Poivre (Piper nigrum L.), entier ou en poudre — Spécifications —
Partie 1: Poivre noir
Reference number
© ISO 2026
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: [phone]
Email: [e-mail]
Website: www.iso.org
Published in Switzerland
ii
Contents  Page
Foreword .iv
1 Scope . 1
2  Normative references . 1
3  Terms and definitions . 1
4  Description . . 2
5  Requirements . 3
5.1 Odour and flavour .3
5.2 Freedom from mould, insects, etc. .3
5.3 Physical characteristics .3
5.4 Chemical characteristics .3
6  Sampling . 4
7  Test methods . 4
8  Packing and marking . 4
8.1 Packing .4
8.2 Marking .4
Annex A (normative) Determination of the percentage of light berries in black pepper . 6
Annex B (normative) Determination of apparent bulk density in whole black pepper . 7
Annex C (informative) Recommendations for storage and transport .10
Annex D (informative) Microscopic section of pepper berry (Piper nigrum L.) .11
Bibliography .12

iii
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out through
ISO technical committees. Each member body interested in a subject for which a technical committee
has been established has the right to be represented on that committee. International organizations,
governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely
with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are described
in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the different types
of ISO document should be noted. This document was drafted in accordance with the editorial rules of the
ISO/IEC Directives, Part 2 (see www.iso.org/directives).
ISO draws attention to the possibility that the implementation of this document may involve the use of (a)
patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed patent
rights in respect thereof. As of the date of publication of this document, ISO had not received notice of (a)
patent(s) which may be required to implement this document. However, implementers are cautioned that
this may not represent the latest information, which may be obtained from the patent database available at
www.iso.org/patents. ISO shall not be held responsible for identifying any or all such patent rights.
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and expressions
related to conformity assessment, as well as information about ISO’s adherence to the World Trade
Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 7, Spices,
culinary herbs and condiments.
This third edition cancels and replaces the second edition (ISO 959-1:1998), which has been technically
revised.
The main changes are as follows:
— the normative references have been updated;
— the “best before date” has been added in 8.2.
A list of all parts in the ISO 959 series can be found on the ISO website.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html.

iv
International Standard ISO 959-1:2026(en)
Pepper (Piper nigrum L.), whole or ground — Specification —
Part 1:
Black pepper
1 Scope
This document specifies requirements for black pepper (Piper nigrum L.) (see ISO 676), whole or ground at
the following commercial stages:
a) non-processed black pepper (NP) or semi-processed black pepper (SP);
b) processed black pepper (P), which can, in certain cases, be re-sold directly to the consumers.
This document does not apply to black pepper categories called “light”.
NOTE Specifications for white pepper are given in ISO 959-2.
Recommendations relating to storage and transport conditions are given in Annex C.
Information regarding the microscopic structure of the pepper berry is given in Annex D.
2  Normative references
The following documents are referred to in the text in such a way that some or all of their content constitutes
requirements of this document. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.
ISO 927, Spices and condiments — Determination of extraneous matter and foreign matter content
ISO 928, Spices and condiments — Determination of total ash
ISO 930, Spices and condiments — Determination of acid-insoluble ash
ISO 939, Spices and condiments — Determination of moisture content
ISO 948, Spices and condiments — Sampling
ISO 1108, Spices and condiments — Determination of non-volatile ether extract
ISO 1208, Spices and condiments — Determination of filth
ISO 5498, Agricultural food products — Determination of crude fibre content — General method
ISO 5564, Black pepper and white pepper, whole or ground — Determination of piperine content —
Spectrophotometric method
ISO 6571, Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method)
3  Terms and definitions
For the purposes of this document, the following terms and definitions apply.

ISO and IEC maintain terminology databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at https:// www .electropedia .org/
3.1
black pepper
dried berry of Piper nigrum L. that has an unbroken pericarp
Note 1 to entry: When the term “black pepper” is used alone, it means that the specification applies to both types
described, without distinction.
3.2
non-processed black pepper
NP
black pepper (3.1) that has not undergone any clearing, preparation or grading by the producing country
before being exported
3.3
semi-processed black pepper
SP
black pepper (3.1) that has undergone partial cleaning but without preparation or grading by the producing
country before being exported
3.4
processed black pepper
P
black pepper (3.1) that has been processed (cleaning, preparation, grading, etc.) by the producing country
before being exported
3.5
ground black pepper
pepper obtained by grinding black pepper (3.1) without adding any additives to the pepper
Note 1 to entry: Black pepper often commercially addressed as “grey pepper”.
3.6
light berry
berry that has reached an apparently normal stage of development but the kernel does not exist
3.7
pinhead
berry of very small size that has not developed
3.8
broken berry
berry that has been broken into two or more pieces
3.9
extraneous matter
material other than black pepper (3.1), irrespective of whether they are of vegetable (e.g. stems and leaves)
or mineral (e.g. sand) origin
Note 1 to entry: Light berries (3.6), pinheads (3.7) or broken berries (3.8) are not considered as extraneous matter.
4  Description
Whole black pepper is the whole dry berry of Piper nigrum L., generally picked be
...